Vegan Portuguese Bacalhau
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Loading... - Ariana Carde
- 04 Mar 2025
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Bacalhau, or cod, is a beloved staple in Portuguese cuisine, traditionally prepared in various ways, especially during festive occasions. This vegan version captures the essence of the dish while using plant-based ingredients to create a delicious and satisfying meal. Here’s how to make Vegan Portuguese Bacalhau.
Ingredients
For the "Bacalhau"
- 1 large eggplant, sliced into rounds
- 1 cup of chickpeas, cooked (or canned, drained and rinsed)
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and sliced thinly
- 1 cup of black olives, pitted and sliced
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Sauce
- 1 can (400ml) of coconut milk
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- 1 teaspoon of sea salt
- A pinch of black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sliced eggplant on a baking sheet, sprinkle with salt, and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry.
- Drizzle with olive oil and roast in the oven for about 20-25 minutes, or until golden and tender. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the diced red bell pepper and cook for another 5 minutes until softened.
- Stir in the cooked chickpeas, smoked paprika, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- In a separate pot, boil the sliced potatoes in salted water until just tender, about 10 minutes. Drain and set aside.
- In a bowl, whisk together the coconut milk, nutritional yeast, lemon juice, sea salt, and black pepper until smooth.
- In a large baking dish, layer half of the sliced potatoes at the bottom. Top with the chickpea and vegetable mixture, followed by the roasted eggplant and black olives.
- Pour the coconut milk sauce evenly over the top, then layer the remaining potato slices on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
This Vegan Portuguese Bacalhau is a hearty and flavorful dish that pays homage to the traditional recipe while being entirely plant-based. Perfect for family gatherings or a cozy dinner, it’s sure to impress both vegans and non-vegans alike! Serve it with a side salad or crusty bread for a complete meal.
